Homemade Steak & Stout Pie

Made with Sarson’s Malt Vinegar

Malt Vinegar

Ingredients

  • 2 tbsp vegetable oil, for brushing
  • 12 shallots, peeled and trimmed
  • 1 tsp brown sugar
  • 900g chopped chuck or stewing steak
  • 2 sticks of celery, chopped
  • 2 carrots, chopped
  • 1 tbsp plain flour
  • 2 tbsp tomato purée
  • 400ml stout
  • 1 tsp Worcester Sauce
  • 2 tsp Sarson’s Malt Vinegar, plus extra to dress
  • 200ml beef stock
  • 320g sheet of puff pastry
  • 1 egg yolk, beaten
  • Vegetable oil, for deep fat frying
  • 4 parsnips, trimmed and chipped
  • Sea salt and ground black pepper
  • Pink peppercorns, for garnish

Method

In a large saucepan, heat the oil and sauté the shallots for 2 mins, before mixing in the sugar.

Add the steak and stir, sealing on all sides, then add the celery and carrots.

Cook, stirring, for 3 mins, then stir in the flour and tomato purée and cook for 1 min.

Pour in the stout, Worcester Sauce, vinegar and beef stock, and bring to the boil.

Simmer, covered, for 1 hour 30 mins, until tender. Allow it to cool slightly.

Preheat the oven to 200C/gas 6. Either using one large pie dish or four single ones, cut the pastry lid/s out of the pastry sheet, then fill the dish or dishes with the steak mixture and top with the pastry. Brush with the beaten egg and bake for 10-15 mins on the middle shelf until puffed up and golden.

Meanwhile, in a large saucepan, pour the vegetable oil one-third of the way up and heat to around 180C (or add a small piece of a chip and if it sizzles, the oil is ready).

Fry the parsnips in small batches for 5-6 mins, or until golden, and then drain on a plate lined with kitchen roll.

Serve, dressed in pink peppercorns and Sarson’s vinegar, with the pie.